Black-Eyed Peas Black Bean Salsa - cooking recipe

Ingredients

1 cup olive oil
1 cup granulated sugar
1/2 cup cider vinegar
1 (14 ounce) can black-eyed peas, drained
1 (6 ounce) can white shoepeg corn, drained
1 (14 ounce) can black beans, drained
1 (4 ounce) jar pimientos, drained
1 (14 ounce) can canned jalapeno slices, drained & chopped
1 cup celery, choppped
1 small red onion, chopped

Preparation

Combine olive oil, granulated sugar and cider vinegar in a small saucepan. Simmer until all sugar is dissolved.
In a large bowl, combine the remaining ingredients.
Pour liquid mixture over bean mixture.
Refrigerate for 24 hours.
Drain before serving. (I use a spoon with holes and scoop out).